In a large bowl, combine flour and salt. Use a pastry blender to cut in cold chunks of butter until mixture resembles cornmeal.

Stir in water gradually, keep stirring until mixture forms a ball (I normally help the process along by shaping it with my hands)

Cover bowl in plastic wrap and refrigerate for at least an hour.

Roll dough on a floured surface with a floured rolling pin. Make sure you roll it out evenly and large enough to overlap into your pie plate.

Place crust in pie plate, press dough evenly into the sides and bottom of pan.

Bake according to pie recipe or filling instructions.